Italian Lentil Soup With Sausage

This hearty, rustic Italian Lentil Soup With Sausage is made with brown lentils, spicy Italian sausage, and fresh spinach, and ready in just one hour. The rich broth deepens in flavor as the lentils soften and absorb the savory pork juices. I make a big pot of this every Sunday for easy lunches throughout the week.

Why This Classic Works

I used to think lentil soup needed hours of simmering, but I found that brown lentils hold their shape perfectly while cooking relatively fast. This version balances the earthiness of the legumes with the fat from the sausage, creating a broth that tastes like it cooked all day.

One mistake I made early on was adding the spinach too soon, turning it into mush by the time I served it. Now I stir it in right as I turn off the heat, keeping the leaves bright green and tender.

Italian Lentil Soup With Sausage Ingredients

• 1 lb (450g) Italian sausage (sweet or spicy), casings removed
• 1 tbsp olive oil
• 1 large onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 cup (200g) dry brown or green lentils, rinsed
• 1 can (14.5 oz) diced tomatoes, undrained
• 6 cups chicken broth
• 2 cups fresh spinach or kale, chopped
• Salt and black pepper to taste
• Grated Parmesan cheese for serving

How To Make Italian Lentil Soup With Sausage

1. Brown the Sausage: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the crumbled sausage and cook until browned and no longer pink, about 5-7 minutes.
2. Sauté Vegetables: Add the onion, carrots, and celery to the pot with the sausage fat. Cook for 5 minutes until the onion softens, then stir in the garlic, oregano, and thyme for 1 minute until fragrant.
3. Simmer the Soup: Pour in the chicken broth, diced tomatoes with their juices, and rinsed lentils. Bring the mixture to a boil, then reduce heat to low, cover partially, and simmer for 35-40 minutes until lentils are tender.
4. Finish and Serve: Remove the pot from heat and immediately stir in the fresh spinach until it wilts. Season with salt and pepper to taste, then serve hot with grated Parmesan cheese.

Recipe Tips

• Rinse the lentils: Always rinse lentils in a fine-mesh sieve before cooking to remove any debris or dust, which ensures a cleaner broth flavor.
• Don’t salt too early: Lentils can sometimes stay tough if salted heavily at the start, so adjust your final seasoning after they are fully tender.
• Sausage choice: If you prefer less heat, use sweet Italian sausage, but the spicy variety adds a wonderful depth to the tomato base without needing extra spices.

What To Serve With Italian Lentil Soup

Serve this soup with a slice of crusty garlic bread or warm focaccia to soak up the savory, tomato-infused broth. A simple green salad with a sharp vinaigrette or lemon dressing also cuts through the richness of the sausage perfectly.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup freezes beautifully for up to 3 months; just thaw it overnight in the fridge before reheating gently on the stove.

FAQs

Can I use red lentils? No, red lentils break down too quickly and will turn the soup into a puree rather than a chunky stew. Stick to brown or green lentils for the best texture.

Do I need to soak the lentils first? No soaking is required for brown or green lentils, as they cook much faster than dried beans and are ready in under 45 minutes.

Can I make this vegetarian? Yes, simply swap the sausage for a plant-based alternative or mushrooms and use vegetable broth instead of chicken stock.

Nutrition

• Calories: 380
• Total Fat: 18g
• Saturated Fat: 6g
• Cholesterol: 45mg
• Sodium: 900mg
• Total Carbohydrate: 30g
• Protein: 22g

Try More Recipes:

• Authentic Italian Pasta E Fagioli Bean Soup Recipe
• Italian Butter Bean Soup Recipe
• Italian Cabbage Soup With White Beans Recipe

Italian Lentil Soup With Sausage

Recipe by Paula

Servings

6

servings

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

Rustic, hearty Italian Lentil Soup With Sausage featuring tender brown lentils, spicy pork sausage, and fresh spinach ready in 60 minutes. This one-pot dinner freezes well and requires no soaking. A comforting bowl perfect for meal prep or chilly weeknights.

Ingredients

• 1 lb (450g) Italian sausage (sweet or spicy), casings removed

• 1 tbsp olive oil

• 1 large onion, diced

• 2 carrots, peeled and diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 1 tsp dried oregano

• 1/2 tsp dried thyme

• 1 cup (200g) dry brown or green lentils, rinsed

• 1 can (14.5 oz) diced tomatoes, undrained

• 6 cups chicken broth

• 2 cups fresh spinach or kale, chopped

• Salt and black pepper to taste

• Grated Parmesan cheese for serving

Directions

• Brown the Sausage: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the crumbled sausage and cook until browned and no longer pink, about 5-7 minutes.
• Sauté Vegetables: Add the onion, carrots, and celery to the pot with the sausage fat. Cook for 5 minutes until the onion softens, then stir in the garlic, oregano, and thyme for 1 minute until fragrant.
• Simmer the Soup: Pour in the chicken broth, diced tomatoes with their juices, and rinsed lentils. Bring the mixture to a boil, then reduce heat to low, cover partially, and simmer for 35-40 minutes until lentils are tender.
• Finish and Serve: Remove the pot from heat and immediately stir in the fresh spinach until it wilts. Season with salt and pepper to taste, then serve hot with grated Parmesan cheese.